Mexican Chicken Corn Salad

Ingredients

• 800 g Chicken breast (cut into bite-sized cubes)
• 2 tbsp Lime juice (for chicken marinade)
• 1 tbsp Avocado oil
• 2 tsp Chili powder
• 1.5 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 tsp Salt (for chicken marinade)
• 0.5 tsp Black pepper (for chicken marinade)
• 50 g Cotija cheese
• 1 Red onion (large, finely diced)
• 1 Red bell pepper (large, finely diced)
• 1 handful Cilantro (chopped)
• 3 Jalapeños (finely diced)
• 2 cup Canned corn (total, drained and charred)
• 1 cup Plain 0% Greek yogurt
• 0.5 Lime juice (juice from 0.5 lime, for sauce)
• 1 tbsp Hot sauce
• 1 tbsp Tajín
• 0.5 cup Water
• Salt (to taste, for sauce)
• Black pepper (to taste, for sauce)

Steps

1. 1

   Cut the chicken breast into bite-sized cubes.

2. 2

   Add the chicken to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes.

3. 3

   Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to an internal temperature of 165°F.

4. 4

   Drain the canned corn really well and pat it dry with a paper towel.

5. 5

   In the same pan (or a clean hot pan), add the corn in a single layer and let it sit untouched for 2 to 3 minutes.

6. 6

   Stir the corn and cook for another 2 to 3 minutes until charred in spots.

7. 7

   In a separate bowl, mix the Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth.

8. 8

   In a large mixing bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese.

9. 9

   Pour in the prepared sauce and mix everything until well coated.

10. 10

    Divide the chicken and street corn salad mixture into 4 servings.

Notes

Store chilled and eat within 3 to 4 days.

Nutrition per serving

• main
• salad
• weight-loss
• high-protein
• meal-prep
• Mexican
• chicken